Embark on a flavor-packed journey with our Chicken Black Bean Enchilada Skillet—a one-pan wonder that brings the vibrant taste of enchiladas to your dinner table in no time. Tender chicken thighs seasoned with garlic, cumin, and oregano are paired with hearty black beans, zesty enchilada sauce, and tangy salsa, creating a symphony of Mexican-inspired flavors that will leave your taste buds dancing. Topped with gooey melted cheese and optional toppings like sour cream, green onions, and avocado, this dish is a crowd-pleaser that’s perfect for busy weeknights or casual gatherings.
In our household, busy weeknights often call for meals that are quick to prepare yet bursting with flavor, and that’s where our Chicken Black Bean Enchilada Skillet comes in. It all started one hectic evening when I found myself staring into the depths of my pantry, searching for inspiration. With a few staple ingredients on hand, I decided to whip up this easy skillet meal, not knowing it would become an instant hit with my family. As the aroma of sizzling chicken and spices filled the kitchen, my family eagerly gathered around the table, their mouths watering in anticipation. With each bite, they couldn’t help but exclaim over the bold flavors and comforting warmth of this dish. From that day forward, it became a regular feature on our weekly menu—a testament to its irresistible appeal and effortless charm.
Why This Quick Chicken Black Bean Enchilada Skillet Wins Hearts
- Tender boneless, skinless chicken thighs seasoned with a flavorful blend of garlic powder, cumin, and oregano, ensuring juicy, well-seasoned bites.
- A hearty mix of black beans, red enchilada sauce, and salsa, infusing the dish with layers of rich, zesty flavor.
- White corn tortilla strips add a delightful texture and soak up the savory sauce, creating a comforting, satisfying meal.
- Topped with melted Mexican blend cheese, adding a creamy, gooey finish that ties all the flavors together.
- Customizable with your favorite toppings like sour cream, diced green onions, avocado, or tomatoes, allowing you to tailor the dish to your taste preferences.
Ingredients:
- 1 1/2 pounds (680 grams) boneless skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon (2 grams) garlic powder
- 1/2 teaspoon (1 gram) ground cumin
- 1/2 teaspoon (0.5 gram) dried oregano
- Salt and pepper, to taste
- 15 ounces (425 grams) canned black beans, rinsed and drained
- 1 1/2 cups (360 ml) red enchilada sauce
- 1/2 cup (120 ml) salsa
- 6 small white corn tortillas, cut into 1-inch strips
- 1 cup (120 grams) shredded Mexican blend cheese
- Optional Toppings:
- Sour cream
- Diced green onions
- Diced avocado
- Diced tomatoes
Instructions:
- Season the chicken thighs with garlic powder, cumin, oregano, salt, and pepper.
- In a large skillet over medium heat, sauté the seasoned chicken thighs until lightly browned and cooked through.
- Add the black beans, enchilada sauce, and salsa to the skillet. Bring the mixture to a simmer and heat until the black beans are cooked through.
- Stir in the strips of corn tortillas until they are coated in the sauce and heated through.
- Top the mixture with the shredded cheese and cover the skillet with a lid for about 3 minutes, or until the cheese is melted.
- Garnish with your desired toppings, such as sour cream, diced green onions, diced avocado, or diced tomatoes, and enjoy!
Notes:
- You can customize this dish by adding other ingredients such as bell peppers, onions, or jalapeños for extra flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
